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Egg salad sandwiches have earned their place as a beloved staple in various cultures around the world. From picnics in the park to elegant tea parties, this simple yet satisfying dish has made its mark on countless tables. The beauty of the egg salad sandwich lies in its straightforwardness; it marries the creamy texture of eggs with the crunch of fresh vegetables, creating a delightful balance of flavor and consistency. In a world that often leans towards complex culinary creations, the Classic Creamy Egg Salad Sandwich stands out as a testament to the idea that sometimes, less is more.

Classic Egg Salad Sandwiches

Discover the timeless delight of Classic Creamy Egg Salad Sandwiches. This simple yet satisfying dish combines creamy eggs, crunchy veggies, and flavorful seasonings, making it perfect for lunches, picnics, or quick snacks. With a rich history and adaptable recipe, you can customize it to fit your taste, whether by using whole grain bread or adding fresh herbs. Uncover the easy preparation steps and enjoy a nutritious meal that brings joy to every occasion!
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Ingredients
  

6 large eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

1 tablespoon apple cider vinegar

1/4 cup finely chopped red onion

1/4 cup finely chopped celery

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper, to taste

8 slices of whole grain or sourdough bread

Leafy greens (such as lettuce or spinach), for serving

Instructions
 

Boil the Eggs: Place the eggs in a large pot and cover them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-15 minutes.

    Cool the Eggs: After the time is up, transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier and stops the cooking process.

      Prepare the Egg Salad Mixture: Once cooled, gently tap the eggs on a hard surface to crack the shell and peel them under cool running water. In a medium mixing bowl, coarsely chop the peeled eggs.

        Mix the Ingredients: Add mayonnaise, Dijon mustard, apple cider vinegar, red onion, celery, and dill to the chopped eggs. Stir gently to combine. Season with salt and pepper to taste.

          Assemble the Sandwiches: Lay out the slices of bread. Spoon a generous amount of egg salad mixture onto 4 slices, then top each with leafy greens and the remaining slices of bread.

            Slice and Serve: If desired, slice the sandwiches diagonally in half for easier handling. Serve immediately or refrigerate until ready to enjoy.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4